Method
Prep:50min  ›  Cook:35min  ›  Ready in:1hr25min 

1. To make the pancake batter, place the milk, egg, flour, sugar and a pinch of salt in a food processor and blend for 1 minute to a smooth consistency. Alternatively, place the flour, sugar and a pinch of salt in a bowl, make a well in the centre and pour in the egg and milk. Stir slowly with a wooden spoon to incorporate the flour until a smooth batter forms. Set the batter aside to rest for 30 minutes.
2. Heat the oven to a low setting. Grease an 18 cm (7 in) nonstick frying pan with a little oil and heat the pan until it is very hot. Pour in 1-2 ladles of batter and tilt the pan so that it covers the base. Cook for 30-45 seconds until the underside is golden. Turn the pancake over and cook the other side for 1 minute, or until it is set.
3. Transfer the pancake to a piece of kitchen paper. Repeat the process to make eight pancakes, separating each with a piece of kitchen paper. Wrap the stack of pancakes in foil and place in the oven to keep warm.
4. To make the filling, melt the butter in a small frying pan over a medium heat. Add the pears and figs, reduce the heat and cover, then simmer for about 10 minutes, or until the pears are tender when tested with a knife.
5. Stir the cinnamon, cloves, orange zest and soft brown sugar into the fruit and simmer for a further 5 minutes.
6. Divide the fruit mixture between the warm pancakes. Fold them up and serve two per person, with 1 tablespoon of half-fat crème fraîche or Greek yoghurt, and some maple syrup if desired.

Pancake how-to

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